Sunny's Pumpkin and Chicken Bites with Sunny's Creme Fraiche Dipping Sauce (Sunny Anderson) |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 48 |
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Ingredients:
one 15-ounce can pumpkin puree |
1 rotisserie chicken, skin discarded, meat shredded or chopped |
1 stalk celery, finely chopped |
1 clove garlic, grated on a rasp |
2 teaspoons chopped fresh sage, 3 to 4 leaves |
2 teaspoons chopped fresh thyme, 10 to 12 sprigs |
1 cup walnuts, toasted and chopped |
2 scallions, finely chopped |
1/2 cup dried cranberries, chopped |
1 teaspoon hungarian paprika |
kosher salt and freshly ground black pepper |
1 1/2 cup shredded swiss or gruyere |
24 empanada wrappers, such as goya discos |
2 eggs |
sunny's creme fraiche dipping sauce, to serve, recipe follows |
8 ounces creme fraiche |
3 scallions, cut into thirds |
1 clove garlic, grated on a rasp |
1 tablespoon hot sauce, such as frank's red hot sauce |
kosher salt and freshly ground black pepper |
Directions:
1. Wrappers:
2. Preheat the oven to 375 degrees F.
3. For the filling: In a large bowl, combine the pumpkin puree, chicken, celery, garlic, sage, thyme, walnuts, scallions, dried cranberries and Hungarian paprika. Taste, making sure to get a bit of each ingredient in the sample. There should be a nice balance of sweet and savory; adding a nice pinch of salt can bring you to the right place. Stir before tasting again and adjust as needed. Once done with the salt, add a few grinds of black pepper. Add the cheese and stir to combine. Refrigerate until mix is firm and less sticky, about 20 minutes.
4. For the wrappers: Wrappers should be packed with paper between each. Remove one wrapper at a time along with the paper and roll and flatten each slightly with a rolling pin. If not packed with paper, roll on a sheet of wax paper. Cut each in half to create 48 half circles. Fill one side of each half with a heaping tablespoon of filling and fold the empty side over the filled side to create a triangle with a curved edge. Then, using the tines of a fork, close both open sides by pressing them together with the top 1/2 inch of the fork. Repeat for the rest.
5. In a small bowl whisk the eggs and 1 tablespoon water. Lightly brush one side of each bite and place the brushed side up on a parchment or nonstick aluminum foil-lined baking sheet. Bake until golden brown, 20 to 24 minutes. Serve with Sunny's Creme Fraiche Dipping Sauce.
6. Sunny's Creme Fraiche Dipping Sauce:
7. In a food processor, add the creme fraiche, scallions, garlic and hot sauce. Taste the dip and season with a pinch of salt and a few grinds of black pepper. Blend again and taste, seasoning again if needed. Refrigerate at least 30 minutes before serving cold. Yield: 1 1/4 cups.
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